Hotel and Restaurant Management, Associate in Applied Science (HRM)
Department website: https://www.dccc.edu/academics/academic-divisions/business-computing-social-science/hotel-and-restaurant-management
Effective: Fall 2016
The Hotel/Restaurant Management (HRM) program is designed for individuals seeking specialized training and knowledge as preparation for a career in the vast hospitality industry. The successful graduate can enter the industry at a supervisory level and perform management functions and duties to this industry.
Career fields within hospitality include:
- Hotel Accounting
- Food Cost Control
- Airline Food Operations
- Catering & Event Planning
- Convention Operations
- Cruise Line Food Service
- Quick Service Supervision (fast food)
- Food and Beverage Broker
- Gaming & Casino Food Operations
- Hotel Housekeeping Supervision
- Bar Operations
- Restaurant Sales
- Country Club Supervisor
- Sporting Venue Food Service
- Theme Park Operations
- Restaurant Supervisor
- Apply federal, state and local laws and regulations specific to this industry.
- Use generally accepted accounting practices in the efficient and cost effective operation of the enterprise.
- Communicate effectively with employers, employees, customers, vendors and the community using appropriate technology.
- Awareness of terminology, common supervisory skill-sets and the need for life-long career planning for success.
- Use of sales and marketing techniques to enhance acceptance of the product/service the industry provides.
First Semester | Hours | |
---|---|---|
ENG 100 | English Composition I | 3 |
HRM 100 | Introduction to Hospitality | 3 |
HRM 110 | Food Sanitation and Safety Supervision | 3 |
BUS 104 or MAT 135 | Mathematics for Business or Business Precalculus | 3 |
CS 100 or CS 101 | Introduction to Information Technology or Introduction to Computer Science | 3 |
Hours | 15 | |
Second Semester | ||
ENG 112 | English Composition II: Writing About Literature | 3 |
HRM 155 | Managing Lodging Operations | 3 |
HRM 162 | Laws of Innkeepers | 3 |
ACC 100 or ACC 111 | Applied Accounting or Financial Accounting | 3 |
Any Diversity and Social Justice and Global Understanding designated Social Science course | 3 | |
Hours | 15 | |
Third Semester | ||
HRM 253 | Restaurant Management | 3 |
BUS 130 | Business Communication | 3 |
HRM 255 or HRM 140 | Beverage Management or Tourism: Principles, Practices, Philosophies | 3 |
HRM 145 or BUS 230 | Sales and Marketing in Hospitality or Principles of Marketing | 3 |
Any Scientific Inquiry designated Science course | 4 | |
Hours | 16 | |
Fourth Semester | ||
HRM 254 | Catering & Event Planning | 3 |
HRM 165 or BUS 215 | Managing Hospitality Human Resources or Human Resource Management | 3 |
Open Elective | 3 | |
Humanities Elective | 3 | |
Select one of the following: | 3 | |
Hotel and Restaurant Management Internship CSEL | ||
HRM Elective | ||
Hours | 15 | |
Total Hours | 61 |
Notes
Diversity and Social Justice and Global Understanding designated courses.
Scientific Inquiry designated courses.
Humanities Elective - Career Program
This list does not indicate College Academic Learning Goal designation. Refer to your program curriculum for more information.
For career programs:
Code | Title | Hours |
---|---|---|
Courses listed under subject areas: | ||
ARB 101 | Elementary Arabic I (or above) | 3 |
ART 100 | Art and Child Development (or above) | 3 |
COMM 100 | Interpersonal Communication (or above) | 3 |
DRA 100 | Introduction to Theatre (or above) | 3 |
ENG 112 | English Composition II: Writing About Literature (or above) | 3 |
FRE 101 | Elementary French I (or above) | 3 |
GER 101 | Elementary German I (or above) | 3 |
HUM 100 | Introduction to Visual Arts (or above) | 3 |
ITA 101 | Elementary Italian I (or above) | 3 |
MUS 101 | Fundamentals of Music (or above) | 3 |
PHI 100 | Introduction to Philosophy (or above) | 3 |
SPA 101 | Elementary Spanish I (or above) | 3 |